My favorite is actually a mix of oat and chix, but teff works well too. The thing to keep in mind with any sort of roux is the darker the roux the less thickening properties it has. So if you're going for a really brown cajun type of roux, you'll need to add more flour than you might if you're making mac n cheese, to achieve the same sort of thickening power. Hope that makes sense.xokittee

_________________Cake Maker to the Starspakupaku"Stupid society. I'm gonna go put on bikini kill."~Susie Tofu Monster"Kittee is wise. Listen to Kittee."~Aruna--> the PPKr currently known as mumbaikar